An easy oat slice that works as well as an impressive dessert as it does packed in lunch boxes the next day.

Fig and raspberry oat slice

(225 grams) plain flour

cornflour

tsp baking powder

rolled oats,

chilled unsalted butter,

(150 grams) caster sugar

eggs, lightly beaten

tsp vanilla extract

raspberry jam

raspberries

figs,

tbs demerara sugar

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London Fog Shortbread Cookies

unsalted butter,

Splenda® Granulated Sweetener

lemon zest

Earl Grey tea leaves, crushed

salt

almond flour

Preheat oven to 350°F and line a sheet pan with parchment paper.

In a large bowl, whisk together butter, Splenda Sweetener, lemon zest, tea leaves, and salt. Add almond flour and knead until the mixture holds together in a dough.

Roll dough ½&#8221;-thick and cut cookies with a sharp knife or cookie cutter. Place cookies on a prepared baking sheet and prick the surface of each cookie with a fork.

Bake for 10 minutes or until golden-brown at the edges.

Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Fig and raspberry oat slice

London Fog Shortbread Cookies

Top 2 fog recipes from across the web

The most viewed fog recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fig and raspberry oat slice

London Fog Shortbread Cookies

The most viewed fog recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine